NATIVE Portlanders, we first met when I was 12 and Ali was 11. At the time, she was sure she would grow up to be a Pulitzer Prize winning author, and I was on my way to becoming the next Hunter S. Thompson. Flash forward many years and we've been struck by the gastronomical cupid. Green & Green Salad Co. was born last year under a 10X10 tent, at the Saturday Portland Farmers Market. Waking up at 3:30 am on a Saturday morning in order to bake sticky-sweet pumpkin french toast, and wild chanterlle mushroom and goat cheese bread pudding with roasted shallots affords one plenty of time to contemplate his future. Perhaps it was the morning when the whipped cream exploded all over the kitchen, and all we could do was laugh despite the thick coating on the ceiling, walls, cabinets, and even in- between the stacks of plates. Or maybe it was when the nice woman returned to our booth at the Farmers Market moments after eating a small pint of our creamy roasted red pepper and tomato soup with garlic cheese croutons, only to ask if she could buy it by the gallon (literally). Whatever it was, it wasn’t long before we realized that this could no longer be a part-time job for us, it was our future. Now we find ourselves "self employed," excited and anxious to build The Restaurant.
3.07.2007
About Us
NATIVE Portlanders, we first met when I was 12 and Ali was 11. At the time, she was sure she would grow up to be a Pulitzer Prize winning author, and I was on my way to becoming the next Hunter S. Thompson. Flash forward many years and we've been struck by the gastronomical cupid. Green & Green Salad Co. was born last year under a 10X10 tent, at the Saturday Portland Farmers Market. Waking up at 3:30 am on a Saturday morning in order to bake sticky-sweet pumpkin french toast, and wild chanterlle mushroom and goat cheese bread pudding with roasted shallots affords one plenty of time to contemplate his future. Perhaps it was the morning when the whipped cream exploded all over the kitchen, and all we could do was laugh despite the thick coating on the ceiling, walls, cabinets, and even in- between the stacks of plates. Or maybe it was when the nice woman returned to our booth at the Farmers Market moments after eating a small pint of our creamy roasted red pepper and tomato soup with garlic cheese croutons, only to ask if she could buy it by the gallon (literally). Whatever it was, it wasn’t long before we realized that this could no longer be a part-time job for us, it was our future. Now we find ourselves "self employed," excited and anxious to build The Restaurant.
Good luck to my 2 favorite chefs.....and kids!!
ReplyDeleteWhen I get there I want that tuna bacon thing... Yummmmmmie. When are you opening your NYC location?
ReplyDeleteI dream about the Zoo Bomb, and every morning, Monday-Friday, I wish I was part of the work-from-home population so I could stop and get one instead of having to wait until the weekend. Thanks so much for moving into the neighborhood! We love your spot!
ReplyDelete-Lauren
Hi! I love what you two are up to. My husband and I are recent transplants to Portland from Chicago. I'm eager to check out your cafe in person. In the meantime, I've been keeping up with the happenings on your blog. I actually just started a Portland food blog myself. I know, just what the world needs :) I invite you to check it out: http://theportlandpickle.com/ I've put your site on my blogroll...if you feel like it, maybe you could do the same. All the best of luck and keep up the awesome work!!
ReplyDeleteLouisa